Buckwheat Sweet Potato Chili (Slow Cooker)

foodrevolution.org

dskridge

1 cup onion (chopped)

1 cup organic red bell pepper (chopped)

2 cups sweet potato (cut into 1” cubes)

5 medium garlic cloves (minced)

¼ cup organic jalapeño (seeded, minced)

1 tbsp chili powder

1 tsp chipotle chili powder (optional)

1 tbsp ground cumin

1 tbsp onion powder

2 tsp smoked paprika (or regular paprika)

1 tsp dried oregano

½ tsp salt (optional)

2 tbsp organic tomato paste (BPA-free canned)

14.50 oz organic diced tomatoes (BPA-free canned)

½ cup organic buckwheat (dry, rinsed)

1 ½ cups black beans (home-cooked or BPA-free canned, drained)

1 cup organic corn (frozen or fresh)

2 cups vegetable broth (unsalted, preferably homemade)

subheading: Garnish:

¼ cup cilantro (optional)

¼ cup red onion (minced)

6 lime wedges

Directions at foodrevolution.org

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